In a wok take oil n fry thinly sliced onions till they are golden and kept it aside to crisp up and cool.

In a pressure cooker put two serving spoon oil, when oil is hot add whole Garam masala and couple of bay leaves and whole jeera let them crackle for a minute then add mutton and fry them, the water of mutton should dried up, it with take around 5-6 mins after that add ginger garlic paste and bhuno that for another 3-4 minutes after that lower the flame and add all dry powder masala along with half cup water mix well, in medium heat let it cook for some time.
By now the fried onion will cool, in a mixer jar add onion along with curd grind coarsely( do not make fine paste)

In cooker when the rawness of dry masala is gone n oil separates from masala add the fried onion n curd mix cook for another 3-4 minutes in med flame, add salt to taste .
Now add hot water to the consistency u want your korma to be, close the cooker and cook till done.

When the mutton is done add chopped green coriander n squeeze a lime n 2 drops of kewra
And its ready to be served.

PS : For redness of gravy you need to use kashmiri red chilly powder ,I use Everest ka tikalal, it gives good colour as well as spiciness to dish.

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“Food is symbolic of love when words are inadequate.”

-Alan D. Wolfelt

It was my pleasure to have you in my World cafe. Hope you have enjoyed reading it. If you liked the recipes or have any further queries, please leave a comment, I will try and respond as soon as possible.